It’s been several years since I started making these pumpkin whoppee pies and they are the the perfect packages of frosting and cake. These pumpkiny sandwich cookies resulted from a friend’s request for me to bake something she could take to her family’s Thanksgiving celebration.
When I was searching for some post worthy inspiration these pumpkin whoopee pies popped up. Cheers Ramona P for another blog post you have inspired me to write! Click here for the story of how she influenced my blogging.
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 cup brown sugar
1 stick of unsalted butter, room temperature
1 can of pumpkin puree
1 tsp vanilla
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In order to ensure I have the same size cookies, I mark 24-2 inch circles on the underside of the parchment paper.
In a large mixing bowl or stand mixer, cream the butter and brown sugar for about 4-5 minutes. Meanwhile, in a small bowl, whisk the egg and the vanilla together. In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
Once the butter and sugar have lightened in color, pour in the egg mixture. Continue to beat for another minute. Scrape the sides of the bowl occasionally.
Add the canned pumpkin and beat for another minute.
Add the dry ingredients and mix on low speed just until you can no longer see flour. Scrap the sides of the bowl and prepare a piping bag or freezer bag with the batter.
I get my piping bags and parchment paper from a website called Webstaurant. They are reasonably priced and disposable! Click here for the link.
Pipe the batter onto the parchment paper to fill each circle. You’ll have enough batter to fill each of the 2 inch circles.
Bake for 12-15 minutes or until the cookies spring back when you lightly touch the center. You can also stick a toothpick into a cookie and when it comes out clean, the cookies are done.
PREPARATION TIP: Keep in mind not all ovens are the same. An oven thermometer is a good kitchen tool to have on hand for when you bake. Internal oven temperature is important when baking. If your oven runs too hot, you may burn your cookies. If your oven runs too cold, you may end of with one giant pumpkin cookie because they all sort of melted together.
Let the cookies cool for a moment or two, then transfer them to a wire rack to cool completely.
MAPLE CREAM CHEESE FROSTING:
6 oz cream cheese, softened
6 tablespoons of butter, softened
1/4 teaspoon of kosher salt
3 cup of powdered sugar
3 tablespoons of pure maple syrup*
In a large bowl or stand mixer fitted with a padle attachment, beat together the butter, cream cheese and salt for 4-5 minutes. Scrape the sides of the bowl occasionally.
Add 1 cup of powdered sugar and the maple syup. Continue to beat until the items come together. Add the next cup of powdered sugar, beat until incorporated. Then the last cup of powdered sugar can be added. Beat on high for an additional minute. Scrape down the sides of the bowl occasionally,
Fill a piping bag or freezer bag with the frosting and refrigerate for 10-15 minutes.
*Are you thinking you would like to try some more daring flavors? Add 1-2 tablespoons of bourbon, horchata or apple brandy. Air on the side of caution when adding liquor to baked goods. Give the mixture a taste before adding more.
Meanwhile, prepare your station for PUMPKIN WHOOPEE PIE CONSTRUCTON:
24 pumpkin cookies
1 batch of maple cream cheese frosting
Candied nuts, optional
Lay each cookie out with the bottoms face up. Pipe the frosting on to each cookie. Add a few candied nuts if you want.
Close each cookie with another cookie. The cookies should be stored in the refrigerator for up to two days tightly covered in plastic wrap.